Chilled Asparagus and Tomato Plate

In a large skillet filled 1/2 deep with water, cook your asparagus until crisp tender, about 3 minutes once water begins bubbling. If your asparagus are thicker, cook a bit longer. You can also steam for 3-4 minutes if you happen to have a steamer.

Once the asparagus are done, run them under cold water to stop them from continuing to cook. Blot dry. Wrap in paper towels and store in your refrigerator for a few hours.

Make the vinaigrette by combining the 4 ingredients and which until combined. Taste and adjust to your liking. Some like it sweet, some more vinegar-tasting.

When ready to assemble, toss the asparagus in a teaspoon of olive oil. Use your hands to get them evenly coated. Sprinkle with salt and pepper and plate.

Sprinkle with the tomatoes, then the vinaigrette. Let the flavors mingle for an hour and serve.

This would serve 5-6 people on a buffet. You could always add some super thin slices of red onion if your guests are onion people. For a crowd, I triple or quadruple this and serve on a huge oval glass dish, fanning the asparagus out in a circle. So pretty!

Enjoy!